Low-FODMAP & Gluten-free Banana Chocolate Oat Mini Muffins
Easy, flourless, Low-FODMAP Oatmeal Banana Chocolate Chip Mini Muffin recipe. Gluten-free and good for your gut!
- Prep Time: 10M
- Cook Time: 15M
- Total Time: 25M
- Yield: 24 muffins 1x
- Category: baked goods, dessert
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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- 1 & 1/2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs, room temperature
- 1 cup (225g) mashed ripe banana (about 2 medium bananas)
- 1/3 cup packed brown sugar
- 3 tablespoons oil (canola oil, avocado oil, melted coconut oil)
- 1 teaspoon pure vanilla extract
- 1/2 cup mini semisweet chocolate chips
- Baking spray
Instructions
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- Preheat oven to 350 degrees F and coat a 24-cup mini muffin pan with baking spray (I used a silicone one, and placed on a baking sheet)
- Pulse your rolled oats in a blender until finely ground
- Add baking powder, baking soda, cinnamon, and salt, then pulse to combine
- One at a time, add your eggs, then banana, brown sugar, oil, and vanilla
- Pulse between ingredients briefly, then puree until smooth
- Mix in chocolate chips by hand and pour into the muffin cups, filling to the rim. They don’t rise very much
- Bake until a toothpick inserted in the center comes out clean, about 15 to 17 minutes. As ovens vary, check yours to ensure they don’t overcook
- Allow to cool in the pan on a rack until just able to lift out, then cool completely on a wire rack
- Store in an airtight container at room temperature for 5 days (if they last!)
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of testing)
- For bananas, one low-FODMAP serving of ripe banana is 35g. See more about bananas and FODMAPs in the header above, or in my TikTok videos!
- Yield 24 muffins, 1-2 per serving
- Try with walnuts or pecans instead of chocolate if you prefer
